RUSTIC TOMATO CHEESE TART
My fresh tomato tart is perfect when you want a taste of summer any time of year. The crust stays nice and crisp and the toppings are bursting with garden-fresh flavor! -Moji Dabney, Egg Harbor Township, New Jersey
Provided by Taste of Home
Categories Appetizers
Time 1h
Yield 12 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 375°. Place one sheet of phyllo dough on a parchment-lined baking sheet. Brush with oil and sprinkle with 1 tablespoon goat cheese. (Keep remaining phyllo covered with plastic wrap and a damp towel to prevent it from drying out.) Repeat layers, brushing oil all the way to edges., Sprinkle onion over top to within 1 in. of edges; sprinkle with fontina cheese. Arrange tomato slices in a slightly overlapping pattern over fontina cheese. Sprinkle with chives, basil, salt and pepper. Bring up edges of tart over filling., Bake until crust is golden brown, 30-35 minutes.
Nutrition Facts : Calories 134 calories, Fat 10g fat (3g saturated fat), Cholesterol 16mg cholesterol, Sodium 174mg sodium, Carbohydrate 7g carbohydrate (2g sugars, Fiber 1g fiber), Protein 4g protein.
TOMATO AND CHEDDAR TARTLETS
Provided by Valerie Bertinelli
Categories appetizer
Time 1h20m
Yield 6 tartlets
Number Of Ingredients 7
Steps:
- Preheat the oven to 375 degrees F.
- Unroll 1 pie dough into a round. Arrange three 4 1/4-inch nonstick tartlet pans on the dough and use a paring knife to cut a circle of dough around each that is about 1/2 inch larger than the pan; these don't have to be perfect, but you want to make sure you cut enough excess dough to fill the pan and up the sides. Press the dough evenly into each pan; if any excess dough goes over the top, simply use the top edge of the tartlet pan to cut it away. Use a fork to dock the bottom of the pie crusts. Repeat this process with 3 more tartlet pans and the remaining pie dough. Place the 6 tartlet pans on a baking sheet and put in the freezer for 10 minutes.
- In a medium bowl, toss together the cherry tomatoes, garlic, salt and pepper. Let the tomatoes sit for 10 to 15 minutes for the flavors to combine.
- Bake the crusts until the dough is cooked part of the way through without any color and bubbles form on the bottom and sides, about 6 minutes. Let cool slightly.
- To each tartlet, add about 3 tablespoons of grated Cheddar and spread evenly over the bottom. Top the cheese in each with 8 tomato halves cut-side up, making sure to get some garlic with each tomato. Bake until the crusts are golden brown, the cheese is bubbling and the tomatoes are softened but have not burst, about 30 minutes. Let cool until cool enough to handle, 5 to 10 minutes. Remove the tartlets from the tart pans and garnish with small basil leaves.
- These tartlets can be stored in the refrigerator after they have cooled completely and reheated in the oven the next day for great leftovers!
ANNA'S TOMATO TART
Steps:
- Place the flour and 1 teaspoon of salt in the bowl of a food processor fitted with the steel blade. Add the butter and pulse 12 to 15 times, until the butter is the size of peas. Add the egg yolks and pulse a few times to combine. With the motor running, add the ice water through the feed tube and pulse until the dough starts to come together. Dump onto a floured board and roll it into a flat disk. Wrap in plastic wrap and refrigerate for 30 minutes.
- Preheat the oven to 400 degrees. Line a sheet pan with parchment paper.
- Meanwhile, place the tomatoes in a large bowl. Put the parsley, basil, garlic, thyme, 1 teaspoon salt, and 1 teaspoon pepper in the bowl of a food processor fitted with the steel blade and process until finely minced. With the processor running, pour the olive oil down the feed tube and process until combined. Pour the mixture over the tomatoes and toss gently. Set aside.
- On a well-floured board, roll the dough out to an 11 x 17-inch rectangle and transfer it to the prepared sheet pan. Don't worry if it doesn't fit exactly; you want it to cover most of the bottom of the pan but it can be a little rough on the sides. Place a second sheet pan directly on the pastry and bake for 15 minutes. (You can also line the pastry with foil and fill it with dried beans.) Remove the top sheet pan (or the beans and foil). Using a dinner fork, pierce the pastry in many places. Bake for another 8 to 10 minutes, until lightly browned. Check the pastry during baking; pierce any spots that bubble up. Allow the crust to cool for 15 minutes.
- Lower the oven to 375 degrees. Brush the mustard on the crust with a pastry brush. Sprinkle a thick even layer of Gruyere on the pastry, reserving 1/2 cup for the top, and sprinkle with the 1/2 cup of Parmesan. Place overlapping tomatoes in rows on top. If there is a little garlic and herb mixture in the bowl, sprinkle it over the tomatoes, but if there is liquid in the bowl, strain it through a very-fine-mesh strainer, discard the liquid, and sprinkle the garlic and herb mixture on the tomatoes. Sprinkle the reserved 1/2 cup of Gruyere and the remaining 2 tablespoons of Parmesan on top. Bake for 30 minutes.
- Cool slightly, cut into squares, and serve warm or at room temperature.
TOMATO AND GOAT CHEESE TARTS
Provided by Ina Garten
Categories appetizer
Time 55m
Yield 4 individual tarts
Number Of Ingredients 11
Steps:
- Unfold a sheet of puff pastry on a lightly floured surface and roll it lightly to an 11 by 11-inch square. Using a 6-inch wide saucer or other round object as a guide, cut 2 circles from the sheet of puff pastry, discarding the scraps. Repeat with the second pastry sheet to make 4 circles in all. Place the pastry circles on 2 sheet pans lined with parchment paper and refrigerate until ready to use.
- Preheat the oven to 425 degrees F.
- Heat 3 tablespoons of olive oil in a large skillet over medium to low heat and add the onions and garlic. Saute for 15 to 20 minutes, stirring frequently, until the onions are limp and there is almost no moisture remaining in the skillet. Add 1/2 teaspoon salt, 1/4 teaspoon pepper, the wine, and thyme and continue to cook for another 10 minutes, until the onions are lightly browned. Remove from the heat.
- Using a sharp paring knife, score a 1/4-inch-wide border around each pastry circle. Prick the pastry inside the score lines with the tines of a fork and sprinkle a tablespoon of grated Parmesan on each round, staying inside the scored border.
- Place 1/4 of the onion mixture on each circle, again staying within the scored edge. Crumble 1 ounce of goat cheese on top of the onions. Place a slice of tomato in the center of each tart. Brush the tomato lightly with olive oil and sprinkle with basil, salt, and pepper. Finally, scatter 4 or 5 shards of Parmesan on each tart.
- Bake for 20 to 25 minutes, until the pastry is golden brown. The bottom sheet pan may need an extra few minutes in the oven. Serve hot or warm.
CHEESE, TOMATO & PESTO TART
Easy-to-make with just five ingredients
Provided by Good Food team
Categories Dinner, Lunch, Main course, Side dish, Snack, Supper
Time 30m
Number Of Ingredients 5
Steps:
- Heat oven to 200c/fan 180c/gas 6. Unroll the pastry onto a flat baking sheet and, using a sharp knife, score a rectangle two finger-widths from the edge. Fork the pastry all over the inside of the marked edge. Scatter the cheese, olives and tomatoes over the centre of the tart, then season to taste.
- Bake for 20-25 mins until pastry is crisp and risen, tomatoes are soft and the cheese is golden. Drizzle over the pesto and cut the tart into slices to serve. Great with a green salad.
Nutrition Facts : Calories 475 calories, Fat 32 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 12 grams protein, Sodium 1.63 milligram of sodium
TOMATO TART
This easy-to-make tomato tart is a fun way of getting kids aged 8-14 involved in the kitchen
Provided by Good Food team
Categories Dinner, Main course
Time 1h
Number Of Ingredients 7
Steps:
- Ask a grown-up helper to turn the oven on to 200C/180C fan/gas 6. Mix the soft cheese together with the mustard in a small bowl.
- Cut the tomatoes into thick slices.
- Roll the pastry into a rectangle on a floured surface - don't worry if the edges are uneven. Lift the pastry onto a baking sheet
- Now trim off any really wiggly bits. Mark a border the thickness of two fingers around the edge.
- Spread the soft cheese inside the border, then arrange the tomato slices on top. Decorate with anchovies or olives (if using).
- Grate the Parmesan all over. Ask a grown-up to put the tart in the oven for 30 mins or until the pastry is golden and the tomatoes are cooked.
Nutrition Facts : Calories 508 calories, Fat 38 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 7 grams sugar, Fiber 3 grams fiber, Protein 10 grams protein, Sodium 1.37 milligram of sodium
TERRIFIC TOMATO TART
This recipe is fabulous! Fresh, colorful tomatoes, feta cheese and prepared pesto perfectly complement the crispy phyllo dough crust. -Diane Halferty of Corpus Christi, Texas
Provided by Taste of Home
Categories Appetizers
Time 35m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- Place 1 sheet of phyllo dough on a baking sheet lined with parchment; brush with 1/2 teaspoon oil and sprinkle with 1/2 teaspoon bread crumbs. (Keep remaining phyllo covered with a damp towel to prevent it from drying out.) Repeat layers, being careful to brush oil all the way to edges. , Fold each side 3/4 in. toward center to form a rim. Spread with pesto and sprinkle with half the feta cheese. Alternately arrange the red and yellow tomato slices over cheese. Sprinkle with pepper and remaining feta. , Bake at 400° for 20-25 minutes or until crust is golden brown and crispy. Cool on a wire rack for 5 minutes. Remove parchment before cutting. Garnish with basil.
Nutrition Facts : Calories 135 calories, Fat 7g fat (2g saturated fat), Cholesterol 7mg cholesterol, Sodium 221mg sodium, Carbohydrate 13g carbohydrate (1g sugars, Fiber 1g fiber), Protein 5g protein. Diabetic Exchanges
CHEF JOHN'S TOMATO TART
One of these days Michele and I will travel to the south of France, where we'll eat this amazing tomato tart at least once a day. It's going to be hot, since we'll have to go in the middle of summer to enjoy best possible tomatoes, but that's fine, as long as there's chilled rosé. One layer of tomato is plenty, since more than that will make for an overly wet tart, which means your pastry will not stay crispy.
Provided by Chef John
Categories Appetizers and Snacks Pastries
Time 1h15m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Place 2 pieces of puff pastry onto a silicone-lined baking sheet. Press the short seam of 1 piece onto the other to form the rectangular base of the tart. Cut seams off the other 2 pieces of puff pastry and press them into the edges of the base to act as the border.
- Freeze dough until firm, about 10 minutes.
- Score border with a knife, making shallow cuts 1/4-inch apart. Press the bottom of a fork onto the seam in the middle and poke holes all over the base.
- Bake tart shell until lightly golden and partially puffed, about 10 minutes. Press down on the base using the bottom of a fork. Avoid pressing border. Let cool for 10 minutes.
- Spread mustard over the inside of the tart. Arrange tomato slices into a single layer on top and cut a few slices in half to fill in the gaps. Season with salt and pepper. Generously sprinkle herbes de Provence on top. Add Parmigiano-Reggiano cheese and drizzle most of the olive oil on top.
- Bake in the preheated oven until pastry is well browned and crispy, 25 to 30 minutes. Cool to room temperature on the baking sheet or transfer to a wire rack using 2 spatulas. Drizzle remaining olive oil over the tart and sprinkle fresh oregano, parsley, and thyme on top.
Nutrition Facts : Calories 416.6 calories, Carbohydrate 31.1 g, Cholesterol 1.1 mg, Fat 30.2 g, Fiber 1.5 g, Protein 5.3 g, SaturatedFat 7 g, Sodium 444.8 mg, Sugar 1.7 g
TOMATO TART WITH THREE CHEESES
This quick and easy recipe will delight any pizza lovers in your home. You will be surprised at how fast it comes together.-Taste of Home Cooking School, Greendale, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Unfold pastry sheet on a lightly floured surface. Roll into a 12-in. square; transfer to a parchment-lined baking sheet. Prick with a fork. , Combine the mozzarella cheese, provolone cheese and basil; sprinkle over the pastry to within 1 in. of edges. Arrange the tomato slices over the cheese. Season with salt and pepper; sprinkle with Parmesan cheese., Bake at 400° for 15-20 minutes or until pastry is golden brown. Remove tart from baking sheet to a wire rack to cool for 5 minutes. Sprinkle with additional basil. Cut into slices. Serve hot or at room temperature.
Nutrition Facts : Calories 461 calories, Fat 27g fat (10g saturated fat), Cholesterol 31mg cholesterol, Sodium 575mg sodium, Carbohydrate 38g carbohydrate (2g sugars, Fiber 5g fiber), Protein 18g protein.
TOMATO AND GOAT CHEESE TART
The tomato tarts and quiches I've been eating in Provence are delightful. Spreading mustard on the crust before you top it with tomatoes is a new idea that makes perfect sense to me, as mustard is such a perfect condiment for tomatoes.
Provided by Martha Rose Shulman
Categories dinner, appetizer
Time 1h10m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees. Oil a 10-inch tart pan and line it with the pastry. Keep in the refrigerator while you prepare the filling.
- Brush the mustard over the bottom of the dough. Slice the tomatoes and arrange over the mustard in concentric circles, overlapping them slightly. Sprinkle with salt, pepper and the herbs.
- Beat together the eggs and goat cheese. Season with salt and pepper and pour over the tomatoes. Drizzle on the olive oil. Place in the oven and bake 30 to 40 minutes, until the top is nicely browned. Remove from the heat and allow to cool for 10 minutes before serving. Serve hot, warm or at room temperature.
Nutrition Facts : @context http, Calories 160, UnsaturatedFat 6 grams, Carbohydrate 9 grams, Fat 11 grams, Fiber 2 grams, Protein 7 grams, SaturatedFat 4 grams, Sodium 386 milligrams, Sugar 3 grams, TransFat 0 grams
TOMATO CHEESE TART
Steps:
- Preheat oven to 400 degrees F.
- On a large baking sheet, place 1 sheet filo pastry and brush with melted butter, repeat, stacking them on top of each other as you build your pie crust. You may want to stagger the sheets a little bit to ensure that the baking sheet is well covered allowing a little bit of an edge.
- On the top layer, brush on the mustard. Sprinkle the cheese evenly over the pastry to ensure even coverage. Lay the tomato slices generously, all over, overlapping, as needed. Season with coarse salt, and ground black pepper. Sprinkle the thyme leaves on top.
- Bake in the oven until the pastry is crisped and browned at the edges, about 25 minutes.
- Add another sprinkling of coarse salt, and cut the tart into 8 squares. Garnish with fresh basil leaves. Delicious when served hot, warm, or at room temperature.
CHEESE, HERB & TOMATO TART
I made this to take to a dinner party. Not only is it easy, it is super yummy and beautiful! Using a tart pan with removable sides make for a nicer presentation. Combing the two cheeses works best, but you can use one or the other. Don't be tempted to add more cheese than suggested, it will be too thick with cheese and changes the outcome, IMO.
Provided by Chicagoland Chef du
Categories Cheese
Time 50m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 425°.
- Roll crust to fit a tart pan with removable bottom or in a pinch, use a pie plate.
- Brush bottom & sides of crust with mustard.
- Sprinkle with cheese, top with herbs, overlap tomatoes, sprinkle tomato slices with salt and pepper, drizzle with olive oil.
- Bake until pastry is golden, about 30-35 minutes.
- Lest rest for 10 minutes before serving. Cut into wedges.
- Notes:.
- •Pillsbury rolled crust works beautifully.
- •any spicy stone ground mustard will work.
- •I cut the tops off the tomatoes and used a melon baller to scoop out the seeds.
- •I used both cheeses.
Nutrition Facts : Calories 257.4, Fat 19, SaturatedFat 7.4, Cholesterol 29.2, Sodium 325.9, Carbohydrate 12.8, Fiber 1.4, Sugar 1.4, Protein 9.3
TOMATO CHEESE TART
Make and share this Tomato Cheese Tart recipe from Food.com.
Provided by Chuck Hughes
Categories Tarts
Time 45m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F.
- On a large baking sheet, place 1 sheet filo pastry and brush with melted butter, repeat, stacking them on top of each other as you build your pie crust. You may want to stagger the sheets a little bit to ensure that the baking sheet is well covered allowing a little bit of an edge.
- On the top layer, brush on the mustard. Sprinkle the cheese evenly over the pastry to ensure even coverage. Lay the tomato slices generously, all over, overlapping, as needed. Season with coarse salt, and ground black pepper. Sprinkle the thyme leaves on top.
- Bake in the oven until the pastry is crisped and browned at the edges, about 25 minutes. Add another sprinkling of coarse salt, and cut the tart into 8 squares. Garnish with fresh basil leaves. Delicious when served hot, warm, or at room temperature.
Nutrition Facts : Calories 238.9, Fat 14.8, SaturatedFat 8.8, Cholesterol 40.1, Sodium 234.5, Carbohydrate 17.6, Fiber 2.7, Sugar 5.2, Protein 10.3
TOMATO & GOAT CHEESE TART
Make and share this Tomato & Goat Cheese Tart recipe from Food.com.
Provided by Green.Chef
Categories Cheese
Time 55m
Yield 2 6-inch tarts, 2-4 serving(s)
Number Of Ingredients 12
Steps:
- Defrost puff pastry according to package directions.
- Peel, quarter, and thinly slice the onion. Peel and mince garlic.
- Heat 1 T oil in medium sautee pan. Sautee onions and garlic over medium heat until the onions are soft and beginning to caramelize.
- Season onions with salt and pepper, deglaze with wine, and stir in thyme.
- Once the puff pastry is defrosted, unfold it onto a cutting board. Cut 2 6-inch rounds out of defrosted puff pastry. You can use a small plate or saucer and a paring knife for this. Put the puff pastry onto a baking sheet lined with parchment paper.
- Score the puff pastry 1/2-inch from edge. This will allow the edge to rise more, creating a crust. The ingredients will go within this circle, leaving the edge empty.
- Sprinkle the grated parmesan within the scored circle. Top with caramelized onions.
- Crumble the goat cheese and sprinkle over the onions.
- Slice the tomato in half. Cut 1 thick slice from each half of the tomato (1-inch thick). Place in the center of the tart, over the onions and cheese.
- Drizzle 1-2 T olive oil over the tomatoes to encourage browning.
- Julienne the basil, and sprinkle evenly over the tomato.
- Put a few slices of parmesan on top of each tart and sprinkle with salt and pepper.
- Bake at 425F for 20-25 until golden brown.
Nutrition Facts : Calories 1558.3, Fat 110, SaturatedFat 30.5, Cholesterol 26.8, Sodium 794.3, Carbohydrate 113.2, Fiber 5.5, Sugar 6.7, Protein 26
FRESH TOMATO AND GOAT CHEESE TART
Provided by Florence Fabricant
Categories side dish
Time 1h10m
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- Heat the oil in a skillet. Saute the onion until soft but not brown. Stir in the garlic, then add the chopped tomatoes. Simmer for about 10 minutes until the mixture is thick. Season with basil, sun-dried tomatoes, salt and pepper. Allow to cool to room temperature.
- Preheat oven to 350 degrees.
- Beat eggs with half-and-half and a pinch of salt. Stir in the cheeses and the tomato mixture. Pour the mixture into the pie crust.
- Arrange the tomato slices on top and dot with butter. Bake about 35 minutes, until the custard is set. Cool briefly, then serve.
Nutrition Facts : @context http, Calories 347, UnsaturatedFat 11 grams, Carbohydrate 21 grams, Fat 25 grams, Fiber 2 grams, Protein 11 grams, SaturatedFat 12 grams, Sodium 425 milligrams, Sugar 4 grams, TransFat 0 grams
TOMATO AND ONION TART (GOURMET MAGAZINE)
This recipe is from Gourmet Magazine (May 1995). It is relatively simple and makes a beautiful looking and delicious savoury pie. You can use the Recipe #274312 or, to save time, a prepared pie crust. You can omit the olives if you prefer.
Provided by blucoat
Categories Savory Pies
Time 1h40m
Yield 8-10 serving(s)
Number Of Ingredients 7
Steps:
- In a large heavy skillet cook onions with salt to taste in oil, covered, over moderate heat, stirring occasionally, until softened, about 20 minutes. Remove lid and cook onions, stirring occasionally, until golden and any liquid evaporates. Remove skillet from heat to cool onions slightly. Preheat oven to 375°F.
- On a lightly floured surface with a floured rolling pin roll dough into a 14-inch round (about 1/8 inch thick). Fold round in half and transfer to a 12-inch tart pan with a removable fluted rim or a 12-inch quiche dish. Unfold dough, easing to fit, and trim overhang to 3/4 inch. Fold overhang toward center and press against side of pan or dish. Spread onion mixture over dough and top with cheese. Arrange tomato wedges and olives in concentric circles over cheese and season with salt and pepper.
- Bake tart in middle of oven 1 hour, or until pastry is golden, and cool on a rack. Remove rim of pan if necessary. Serve tart warm or at room temperature.
ROASTED TOMATO TART WITH DOUBLE-CHEESE CRUST
A quick and simple tin-free tart with vibrant tomato topping and homemade cheddar and Parmesan pastry
Provided by Sarah Cook
Categories Lunch, Main course
Time 1h5m
Number Of Ingredients 15
Steps:
- Make the pastry first. Put the flour, butter, cheddar and salt in a food processor. Pulse a few times, just until the butter and cheese are in smaller pieces. Measure 150ml of very cold water into a jug. Drizzle the water into the pastry, little by little, pulsing between additions, until it comes together into a rough ball - it will feel quite doughy. Wrap in cling film and chill for 1 hr.
- Meanwhile, in a pan over a low heat, very gently soften the onions in the butter and a drizzle of olive oil. Stir in the sugar, thyme and sage, turn up the heat and cook for a few mins more until golden and sticky. Season and set aside to cool a little.
- Heat oven to 200C/180C fan/gas 6. Dust a big baking sheet with more flour, then roll out the pastry on it to a rough circle, a little more than 0.5cm thick. Mix the onions with the breadcrumbs and Parmesan.
- Leaving a good 5cm border all the way round, spread the onion mixture over the base, then arrange the tomatoes on top. Hand-roll and pinch the pastry edges up around the filling, pressing firmly to hold. Scatter over more thyme, plenty of seasoning and a pinch of sugar. Can now be covered and chilled for up to 12 hrs.
- Drizzle with a little olive oil and bake for 25 mins until the pastry is crisp and golden. Serve warm or at room temperature, with a big salad, if you like.
Nutrition Facts : Calories 380 calories, Fat 19 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 7 grams sugar, Fiber 4 grams fiber, Protein 11 grams protein, Sodium 1.1 milligram of sodium
CHERRY TOMATO TART
This tart came about as a way to use up some odds-and-ends ingredients that I had been wanting to get used up. Make sure to place a baking sheet under the tart pan while baking--those tomatoes can make a bit of a mess when they burst open! They add quite a bit of juice, which can pool on top a little. I simply dabbed up extra juice with a paper towel and that worked fine. This is best served warm, on the day it's made. Garnish with additional basil, if desired.
Provided by Kim
Categories Appetizers and Snacks Pastries
Time 2h
Yield 10
Number Of Ingredients 15
Steps:
- Roll out pie dough into a 12-inch circle on a lightly floured surface. Gently transfer dough to a 9-inch tart pan with a removable bottom; press to fit snugly. Trim dough so there's 1/2-inch overhang on all sides. Gently fold edges of dough under to create a slight lip of dough over the top of the pan on all sides.
- Prick the bottom of the crust several times with a fork, being sure to not puncture all the way through. Place the prepared crust into the freezer until completely chilled, at least 30 minutes.
- Meanwhile, prepare the filling. Heat olive oil in a medium skillet over medium heat. Add onion and garlic; cook until golden brown, stirring often, about 10 minutes. Remove from heat and cool to room temperature.
- Mix Gouda, basil, mayonnaise, Cheddar, Parmesan, Dijon mustard, oregano, pepper, nutmeg, and salt together in a medium bowl. Stir in the cooled onion and garlic until completely combined.
- Preheat the oven to 350 degrees F (175 degrees C).
- Remove tart pan from the freezer. Gently spread the cheese mixture evenly over the bottom. Place cherry tomatoes evenly over the top and gently press down. Place tart on a large baking sheet.
- Bake in the preheated oven until the crust is golden brown, cheeses are bubbly, and most of the tomatoes have burst, 55 to 65 minutes. Cool for 20 minutes. Gently remove the tart from the pan and place on a serving platter. Serve warm.
Nutrition Facts : Calories 241.7 calories, Carbohydrate 13.9 g, Cholesterol 21.2 mg, Fat 18.2 g, Fiber 1.7 g, Protein 6.5 g, SaturatedFat 5.7 g, Sodium 340.9 mg, Sugar 1.1 g
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